Additional Anise Information
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Anise is
an ornamental plant that somewhat resembles Queen Anne's Lace, and makes a good
border choice. It is an annual herb. The seeds have a
licorice-like taste and are a universal flavoring used to season a wide variety
of foods and products, from candy to toothpaste. It is native to the
Orient.
In cooking, the lofty licorice-like taste of Anise seed mingles well with eggs,
cheese, stewed fruit, and carrots. Many international cuisines use it in
dishes, including Scandinavian, Greek, Arabic, and Hispanic. It
intensifies the sweetness in cakes, cookies, and pastries, and combined with Bay
and Cinnamon, it compliments game, fish, pork, duck, and stews. The leaves can
also be used in salads and as a garnish, and they can be dried for use in Teas.
One of the most notable uses of Anise is as a flavoring for various
liqueurs. If you combine equal parts of Anise, Coriander,
and Fennel seed in sugared
Vodka, you have made Anisette.
Anise germinates slowly and resents transplanting. Sow in spring when the soil
is warm. It will germinate only sporadically if the ground is too
cold. It makes a good companion plant when combined with certain other
vegetables and herbs. Please see Companion
Planting for more information. When harvesting the seed heads, cut the head off inside a bag so
that the seeds will not scatter.
Star
Anise is often used as a substitute for Anise, and has the same essential
oils. It is an evergreen that grows as a shrub or small tree.
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